Serves: 5
Total Calories: 541
Yield: 12 cookies
Set Global Sun Oven out to preheat. If using dehydrating racks line with parchment paper or silpat mats, otherwise line 3 rimmed baking pans with parchment paper or spray with cooking spray.
Whisk together the flour, baking powder, nutmeg, and salt in a medium bowl. Set aside. Beat the butter until creamy, by hand or with an electric mixer on medium speed. Add the sugars and beat until fluffy. Beat in the egg. Using a wooden spoon or a rubber spatula, stir in the flour mixture. Stir in the oats and raisins (if using). Roll the dough into 2-inch balls. Place balls on prepared baking racks or pans about 2 inches apart. Flatten the balls slightly. Bake in Sun Oven 30 to 40 minutes. Remove top layer, if lower layers are not done continue baking an additional 5 to 10 minutes. Cool cookies on baking pans or racks for 2 minutes, then transfer to racks and cool completely. Store the cookies in air tight containers.
This Big Sun Oven Oatmeal Cookies recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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